Crock Pot Beef and Peppers
Slow-cooked to perfection, this Crock Pot Beef and Peppers recipe is a hearty, flavor-packed meal that’s as easy to make as it is satisfying. Tender, seared beef cubes are simmered for hours in a rich, savory sauce made from beef broth, soy sauce, and Worcestershire sauce, which is lightly sweetened with brown sugar for balance. This dish is loaded with vibrant, sliced bell peppers in red, green, and yellow hues, along with sautéed onions and garlic for a burst of fresh flavor. Finished with a silky cornstarch-thickened sauce, this one-pot wonder is perfect served over fluffy white rice for a comforting dinner the whole family will love. Ideal keywords: slow-cooked beef, crock pot recipes, hearty dinner ideas, beef and peppers recipe, easy weeknight meals.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast (cut into 1-inch cubes)
- 1 Red bell pepper (sliced)
- 1 Green bell pepper (sliced)
- 1 Yellow bell pepper (sliced)
- 1 Yellow onion (sliced)
- 3 Garlic cloves (minced)
- 1 cup Beef broth
- 0.25 cup Soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 4 cups Cooked white rice (for serving)
Instructions
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Season the beef cubes with salt and black pepper, then sear them in the skillet until browned on all sides, about 3-4 minutes per side. Work in batches if necessary.
Transfer the browned beef cubes to the crock pot.
In the same skillet, add the sliced onion and minced garlic. Sauté for 2-3 minutes until fragrant, then add the mixture to the crock pot.
In a medium mixing bowl, combine the beef broth, soy sauce, Worcestershire sauce, and brown sugar. Stir well, then pour the mixture over the beef and onions in the crock pot.
Add the sliced red, green, and yellow bell peppers to the crock pot.
Set the crock pot to low and cook for 6-8 hours, or on high for 3-4 hours, until the beef is tender and fully cooked.
In the last 30 minutes of cooking, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the crock pot mixture to thicken the sauce.
Taste and adjust seasoning with additional salt and black pepper if needed.
Serve the beef and peppers over warm, cooked white rice. Enjoy!
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1530 mg | 67% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.2 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1068 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
